Gluten-free banana and matcha muffins

Craving a simple and delicious snack with a hint of matcha? These banana matcha muffins combine the natural sweetness of ripe bananas with the delicate, earthy flavor of Japanese green tea.

Made with almond flour and almond butter, they are perfect for breakfast, as a snack, or to accompany your favorite cup of tea.

Yields about 8 muffins.

Ingredients

• ⅓ cup almond butter*

• 1 egg

• ½ tsp liquid vanilla stevia*

• 3 ripe bananas (about ¾ cup once mashed)

• 1 cup almond flour

• 1 tsp baking soda

• 1 tsp cinnamon

• ½ tsp nutmeg (optional)

• ¼ tsp Himalayan salt

• 1 tbsp SAKAO Organic Matcha

• Walnuts, pecans, or pistachios, to taste

Instructions

1. Preheat oven to 350°F (175°C).

2. In a large bowl, mash ripe bananas with a fork.

3. Add the rest of the ingredients and gently mix with a spatula until smooth.

4. Divide the mixture among 8 muffin cups.

5. Top each muffin with walnuts, pecans, or pistachios.

6. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.

7. Let cool for a few minutes before serving.

A few notes

You can adjust the amount of stevia to your taste. If you don't have liquid vanilla stevia, use regular stevia and add a little vanilla extract.

You can also substitute stevia with another sweetener of your choice or a little maple syrup.

For nut lovers, feel free to vary the toppings! Pistachios pair particularly well with the taste of matcha.

A simple recipe to add a little touch of Matcha to your homemade snacks!